Shoyu Chicken

www.foodland.com

4 lb skin on, bone in chicken thighs
4 cups chicken broth
1 1/2 cups shoyu
1 cup packed light brown sugar
1 each bulb garlic cloves, peeled and smashed
1 pieces (s) 4-inch piece ginger, sliced 1/8 to 1/16 thick long ways
4 tablespoons cornstarch dissolved in 4 tablespoons water
Green onions for garnish

Combine all the ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.

Reduce to low and cook very slowly covered until chicken is tender, about 30 minutes to 35 more. Continue to skim the broth for fat and impurities.

Remove chicken to a serving platter.

Strain the sauce and bring to a boil. Thicken with the cornstarch slurry.

Glaze over the chicken and garnish with sliced of green onion.

Note: The dish tastes better the second day.

The original recipes uses skin on, bone in chicken. I used skinless, boneless chicken thighs to cut on calories.

Makes 6 servings

Mango Bread

I love mangoes. After all, I was born in a tropical country. I have always been curious about making mango bread so I searched for recipes on Pinterest. I read a couple that looked really good in the pictures and came up with my own version.

2 cups all-purpose flour
1/2 cup bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup white sugar
1/2 cup packed brown sugar
3 large eggs, beaten
3/4 cup vegetable oil
1/2 teaspoon grated lemon peel
1 3/4 cups chopped mango
1/2 cup chopped pecans or macadamias
1/3 cup shredded coconut

In a medium bowl, mix the dry ingredients.

In a big bowl, combine the oil, eggs, sugars, spices and lemon peel.  Add the dry ingredients to the wet ones mixing carefully. The batter will be thick. Stir in the pecans, coconut and mango and combine well.

Grease and flour a 9 x 5-inch loaf pan with butter. Pour the batter in the pan. Place the loaf pan on a metal baking sheet.

Preheat the oven at 350 F. Bake the bread for 45 minutes. Then, cover the bread with aluminum foil that has been sprayed with nonstick cooking spray forming like a tent. Bake for 35 to 45 minutes more. The bread is ready when a skewer that has been inserted in the center of the bread, comes out clean.

Let it rest in a rack for 7 minutes. Loosen the edges with a table knife. Unmold the bread in a cooling rack.

Makes 8 slices

Note: The bread tastes better overnight. When the bread cools down completely, wrap with plastic film. Store.

Hawaiian Macaroni Salad

Recipe from American Test Kitchen www.americastestkitchen.com

I love this cooking show. Great recipes

2 cups whole milk
2 cups cups mayonaise
1 tablespoon brown sugar
salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar (I only add 1/4 cup)
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine

Make Dressing:

Whisk 1-1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt and 2 teaspoons black pepper in a bowl.

Cook Pasta:

Bring 4 quarts water to a boil in large pot. Add 1 tablespoon of salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to a bowl. Cool pasta 10 minutes,then stir in dressing until pasta is well coated. Cool completely.

Make Salad:

Add scallions, carrot, celery, remaining 1/2 cup milk and remaining 1 cup of mayonaise to pasta mixture and stir to combine. Season with salt and pepper. Cover and refrigerate at least 1 hour or up to 2 days.